Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
Basic - Leaking pipe at plumbing fixture.
Basic - No handwashing sign provided at a hand sink used by food employees.
High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Lettuce
Intermediate - Manager lacking proof of food manager certification.
5/8/2013
Routine - Food
Inspection Completed - No Further Action
Critical - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
Critical - Hotel and Restaurant license not properly displayed.
Critical - Manager lacking proof of Food Manager Certification.
Critical - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
Critical - No handwashing sign provided at a handsink used by food employees.
Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Critical - No thermometer provided to measure temperature of food product.
Critical - Required consumer advisory for raw/undercooked animal food not provided.
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